I am trying to make flan for the first time and I can’t get past the caramel. I am cooking white sugar (once with water added, once without) in a saucepan over low-medium heat. When it turns brown and liquidy I pour it into a baking dish, but it turns rock hard before I can even spread it out. What gives?
Thanks in advance for your help!
It shouldn’t be a problem if the caramel is not spread out, as it will melt and spread itself when being baked. Alternately, you can warm your mold in hot water and tilt the mold as you pour in the caramel to spread it around.
Thank you!
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